Gouranga Potatoes, anyone?

[Guest guest]

This is a recipe from Kurma's Great Vegetarian Dishes. Never tried it

myself, but I don't have the time right now to start typing down my own

recipe for it.

 

- - - - - - - - - -

 

Gauranga Potatoes

 

In this dish, slices of potato are folded with herbs, butter, and sour cream

and baked to a golden brown. It is irresistibly rich and delicious, yet

effortless to prepare.

 

PREPARATION AND COOKING TIME: 50 - 60 minutes

 

YIELD: enough for 4 to 6 persons

 

8 medium potatoes, peeled and sliced into 0.5 cm (1/4-inch) disks water

1 tablespoon (20 ml) olive oil

3/4 teaspoon (3 ml) yellow asafoetida powder

1/2 teaspoon (2 ml) ground dried rosemary

1/4 teaspoon (1 ml) freshly ground black pepper

1/2 teaspoon ( 2 ml) turmeric

3 cups (750 ml) sour cream

1 tablespoon (20 ml) melted butter

2 teaspoons (10 ml) salt

1/2 cup (125 ml) water

1 teaspoon (5 ml) sweet paprika

2 tablespoons (40 ml) chopped fresh parsley

 

1. Boil the potato slices in lightly salted water in a 4-litre/quart

saucepan until they are cooked but firm. Remove and drain.

2. Add the olive oil to a medium saucepan, over moderate heat and when hot,

add the asafoetida. Saute momentarily; add the rosemary, black pepper, and

turmeric and stir briefly. Add the sour cream, melted butter, salt, and

water. Whisk it into a smooth sauce and remove from the heat.

3. Combine the potato slices and sour cream sauce in a mixing bowl. Pour the

mixture into a casserole dish, sprinkle with paprika, and place in the top

of a preheated 200°C/390°F oven. Bake for 30 minutes or until the top is

golden brown. Garnish with fresh parsley and serve hot.